Abstract
About 42 commercial products based on non-Saccharomyces yeasts are estimated as available on the market, being mostly pure cultures (79%), with a predominance of Torulaspora delbrueckii, Lachancea thermotolerans, and Metschnikowia pulcherrima. The others are multi-starter consortia that include non-Saccharomyces/Saccharomyces mixtures or only non-Saccharomyces species. Several commercial yeasts have shown adequate biocompatibility with S. cerevisiae in mixed fermentations, allowing an increased contribution of metabolites of oenological interest, such as glycerol, esters, higher alcohols, acids, thiols, and terpenes, among others, in addition to a lower production of acetic acid, volatile phenols, biogenic amines, or urea. Multi-starter inoculations are also reviewed here, which show adequate biocompatibility and synergy between species. In certain cases, the aromatic profile of wines based on grape varieties considered neutral is improved. In addition, several yeasts show the capacity as biocontrollers against contaminating microorganisms. The studies conducted to date demonstrate the potential of these yeasts to improve the properties of wine as an alternative and complement to the traditional S. cerevisiae.
Highlights
Non-Saccharomyces yeasts have been considered as contaminants due to the production of undesirable metabolites by many of the species currently known
In the last 20 years, this scenario has resulted in the search for and selection of new strains by the scientific community, as evidenced in the high number of publications related to non-Saccharomyces yeasts of oenological interest as well as in the development and market launch by commercial houses of products based on these selected non-Saccharomyces strains in various formats included in Resolution OIV-OENO 576B-2017 of the International Organization of Vine and Wine (OIV), which includes active dry yeast (ADY, dry matter > 92%), active frozen yeast (AFY, dry matter 40–85%), compressed yeast (COY, dry matter 30–35%), and cream yeast (CRY, dry matter 18–25%), in addition to encapsulated yeasts or immobilized yeasts (ENY) with more than 86% dry matter
The increase in lactic acid in Tempranillo contributed to improve the sensation of acidity and the sensory acceptability. Another important contribution of L. thermotolerans Concerto is the highest production of pyruvic acid in sequential fermentations with S. cerevisiae and with Schizosaccharomyces pombe in Tempranillo wines [17] compared to the traditional alcoholic fermentation (AF) + malolactic fermentation (MLF) process (Table 2)
Summary
Non-Saccharomyces yeasts have been considered as contaminants due to the production of undesirable metabolites by many of the species currently known. This aspect has been changing in recent years due to the growing interest in certain strains that contribute with metabolites that positively impact wine. Several commercial products in the form of fresh liquid yeast have been identified from an online review.
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